This broccoli soup gets its delightful creaminess, its texture and its deeper flavour because of Kiri® Professional Cooking & Spreading. Adding chopped chives not only makes the soup look more appetizing, it also lifts the flavour with its freshness. Recipe created by 2 Michelin starred chef Jean-François Piège.
Broccoli Velouté
Portions
-
+
Preparation time
10
minutes
Cooking time
20
minutes
Price category
–
Ingredients
- 1 broccoli
- 2 potatoes
- 1 onion
- 1 l chicken bouillon
- 60 g Kiri® Professional Cooking and Spreading
- a few sprigs of chive
- olive oil
- fine table salt
- fresh pepper
Preparation
- Wash and separate the broccoli into florets. Keep the florets and the stem. Wash and peel the potatoes and cut into large pieces.
- Add the chopped onion, broccoli and potatoes and 3/4 of the chicken stock to a pot. Allow to cook for a good 20 minutes.
- Drain the vegetables and place them in a blender. Add Kiri® Professional. Mix and add the stock to obtain the desired consistency.
- Serve warm with freshly chopped chives and a drizzle of olive oil, a pinch of salt and a twist of freshly ground pepper.
Broccoli Velouté
This broccoli soup gets its delightful creaminess, its texture and its deeper flavour because of Kiri® Professional Cooking & Spreading. Adding chopped chives not only makes the soup look more appetizing, it also lifts the flavour with its freshness. Recipe created by 2 Michelin starred chef Jean-François Piège.
|
Portions 4 |
Preparation time 10 minutes |
Cooking time 20 minutes |
Cost per person € |
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Ingredients
|
Preparation
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Nutrional values
per 100g:
No nutrition values available
